Buy:GS ISO 7304-2:2013

Alimentary pasta produced from durum wheat semolina

Estimation of cooking quality by sensory analysis - Part 2: Routine method

Scope

This part of GS ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina.



Edition Number

1



Price in Ghana Cedis

160



Number of Pages

12



ICS Number

67.060



Technical Committee Name

GSA/TC 1 - Food